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Roasted Cherry Tomatoes - Linda Weisberg
Roasted Cherry Tomatoes - Linda Weisberg
By Linda Weisberg @ 22:01 :: 12277 Views :: 1174 Comments :: :: All, Salads, Entrees / Main Courses

Food Editor's Notes:  Linda swears by this recipe and you will see why when you give it a try.  You won't believe how easy and delicious it is!  Use ripe, locally grown cherry tomatoes for the best result.  Roasting brings out the smoky sweetness of their unique, fresh flavor.  I use 2 tablespoons of chopped basil, lightly packed, and 2 teaspoons of thyme leaves, but Linda says to feel free to adjust the amounts or substitute other herbs for the basil and thyme if you wish.  The tomato juices mix with the olive oil and herbs in the pan to create a delicious sauce.  Scrape out everything into a bowl and serve over pasta or as a side with meat, chicken, or fish.  It is good hot, warm, or at room temperature.  This recipe can easily be doubled or tripled for a crowd.

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Mango-Date Haroset
Mango-Date Haroset
By Jeffrey Nathan @ 16:32 :: 8073 Views :: 670 Comments :: :: All, Salads, Holidays, Passover, Vegetarian

On the Passover plate, haroset may represent the mortar and bricks the Hebrews used to build the Egyptian pyramids, but this doesn't mean it should look like mud!  My haroset has a bright golden color (thank you, mangoes) and an intriguing exotic flavor that everyone at the table will enjoy – even those picky eaters who have been spreading the same haroset on their matzo for the last few decades.

Food Editor's notes:  This haroset is very tasty, refreshing, and colorful.  It is lighter than the traditional version, has an interesting assortment of fruits, and is low on the nut quotient.  My bet is that everyone at your seder table will love this haroset.  It looks so pretty, too!  And, you can make it hours, even a day, in advance, which is a valuable attribute for a Passover seder dish!

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Linguine with Fresh Tomoatoes and Herbs
Linguine with Fresh Tomoatoes and Herbs
By Jamie Stolper @ 16:30 :: 5037 Views :: 262 Comments :: :: All, Salads, Entrees / Main Courses, Pareve

My husband loves this simple pasta dish that is healthy, colorful, and full of fresh tastes.  It should be made in summer, when tomatoes are locally grown and full of flavor.  The sauce requires no cooking – the tomatoes and herbs marinate in the oil for a while and then are warmed by the hot pasta.

 
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No-Cook Lazy Day Beet Borscht
No-Cook Lazy Day Beet Borscht
By Norene Gilletz @ 16:19 :: 5095 Views :: 216 Comments :: :: All, Salads, Entrees / Main Courses, Dairy, Vegetarian

Food Editor’s Note: Food Editor’s Note: This is a great summer soup from Norene Gilletz, author of several popular kosher cookbooks. The borscht is easy to make, cold and refreshing, and beautiful in appearance. Serve it in glass mugs for an elegant presentation. This recipe took no more than ten minutes to prepare from start to finish. Traditional borscht recipes call for sour cream as the dairy ingredient, but Norene has substituted buttermilk - it is healthier, the texture is smooth and creamy, and the taste is wonderful. The borscht aficionados in my family gave it their seal of approval! [Norene lives in Canada, so I have adjusted the amounts in Norene’s original recipe to correspond to U.S. measurements and packaging. You can easily double this recipe to serve a crowd or to have on hand in the fridge for quick lunches.]

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Killer Horseradish
Killer Horseradish
By @ 16:16 :: 44608 Views :: 10 Comments :: :: All, Salads, Holidays, Passover, Pareve

This is not much of a recipe and the process is very simple, but here it is.

 

Food Editor's Notes:

I made maror (bitter herbs – usually horseradish) for the first time using this recipe. Don’t be scared away by Larry’s description of the horseradish fumes. They weren’t quite as strong as he says. I grated the horseradish in my food processor under the range hood in my kitchen. When I opened the processor and removed the grated root, I did have to hold my face away, but it wasn’t nearly as bad as I thought it would be. This is an easy and quick recipe and you will feel good about making from scratch this essential seder food. If you are used to the red color and slightly milder flavor of store-bought horseradish, use canned beets (one small or large can, drained) instead of or in addition to the sugar.

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Julie's Potato Salad
Julie's Potato Salad
By Julie Weisman @ 16:11 :: 4011 Views :: 207 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Food Editor’s Notes:  I like almost all potato salads, but this is a spectacular version that can be served at a casual meal or an elegant buffet or dinner party.  There is no mayonnaise in the dressing, just a tasty dressing of olive oil, vinegar, and other simple ingredients.  The most unusual part of this dish is the addition of asparagus pieces.  They add flavor and color, and elevate the dish to a level of sophistication not usually associated with potato salad.  This is easier to make than you imagine, can be made a day ahead of serving, and will be a great accompaniment to almost any entrée or salad.

 
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Hungarian Potatoes
Hungarian Potatoes
By Babs Glazier @ 16:06 :: 9166 Views :: 144 Comments :: :: All, Salads, Entrees / Main Courses, Holidays, Dairy

This is a potato casserole that my Hungarian mother always made and was a family favorite.  One year it occurred to me that it was perfect for Passover.  I didn't really have the recipe written down so I tried my best to create it.  It is actually better reheated the second day.  My mother mixes it up before reheating so more parts get crispy.  I like how it looks, though, so I leave it as is.

 

Food Editor's Note:  This is the winner of the Passover 2003 ShalomBoston.com Recipe Contest!  It is a delicious departure from the typical potato dish – satisfying and creamy, with the unexpected added taste of eggs and a bit of tang from the sour cream.  With a few simple ingredients and easy instructions, this is a great addition to our recipe file.  Serve the potatoes as a side with a fish entree or with a salad for a complete main course.

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Hummus and Variations
Hummus and Variations
By Jamie Stolper @ 16:05 :: 5836 Views :: 684 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Hummus was originally brought to Israel by Jews from Arab countries.  It is now eaten by everyone in Israel and by Jews and non-Jews throughout the world.  It is healthy, easy to make from scratch, and has a delicious, distinctive flavor.  It is traditionally eaten with fresh, warm pita bread, but can also be used as a dip with fresh vegetables or as an accompaniment to Israeli salad, falafel, and other Israeli dishes.  Tastes vary when it comes to hummus – some like it very thick, some thinner, some with added flavorings, and some with olive oil drizzled on top.  This basic recipe produces a fairly thick hummus – just add some of the reserved bean liquid or water or reduce the tahini paste to produce a thinner version.  There are instructions for flavor variations below the basic recipe.  Store the hummus in the refrigerator, but stir and let sit to take the chill off a bit before serving.

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Honey and Ginger Glazed Carrots
Honey and Ginger Glazed Carrots
By Jamie Stolper @ 16:04 :: 3413 Views :: 175 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Food Editor's Note:  This is a vegetable dish that many people like to serve with a Rosh Hashanah dinner, as carrots are naturally sweet and provide good color and texture to a dinner plate.  But often the carrots come out too soft, too crunchy, too sweet, too gingery, or otherwise not up to expectations.  This recipe is a very easy one that leaves little room for variation in the final product.  Make sure you cut the carrots into pieces of equal size, so they cook evenly, and cook them just before serving so they don't soften more with a second heating.  It really is easy to do if you cut the raw carrots in advance and prepare the glaze in a separate bowl, ready to pour over the carrots and toss just before bringing to the table.

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Guacamole Dip
Guacamole Dip
By Jamie Stolper @ 15:51 :: 2957 Views :: 199 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

This is a flavorful version of an old standby. It takes a bit of work, but it is well worth it to serve fresh guacamole. The pepper and tomato add color, the onion a bit of crunch, and don’t forget the cilantro for a unique taste. For extra zip, increase the amount of hot sauce and black pepper. For a smoother texture, process some or all of the avocado with the lemon juice in a food processor. (To speed up preparation, you may also use the processor to mince the garlic, jalapeno pepper, and onion - but not the tomato.) Serve with corn chips or fresh vegetables, or as an accompaniment to burgers, sandwiches, or grilled meat.

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